Food Biochemistry and Food Processing (2 edition)

(Steven Felgate) #1

BLBS102-c16 BLBS102-Simpson March 21, 2012 10:54 Trim: 276mm X 219mm Printer Name: Yet to Come


16 Biochemistry of Processing Meat and Poultry 315

celerated Processing of Meat. Elsevier Applied Sci., London,
pp. 21–28.
Fielding CJ, Fielding PE. 1980. Characteristics of triacylglycerol
and partial acylglycerol hydrolysis by human plasma lipoprotein
lipase.Biochim Biophys Acta620: 440–446.
Flores M et al. 1996. Activity of aminopeptidase and lipolytic en-
zymes in five skeletal muscles with various oxidative patterns.J
Sci Food Agric70: 127–130.
Flores M et al. 1998. Flavour analysis of dry-cured ham. In: F
Shahidi (ed.)Flavor of Meat, Meat Products and Seafoods.
Blackie Academic and Professional, London, pp. 320–341.
Fowler SD, Brown WJ. 1984. Lysosomal acid lipase. In: B
Borgstr ̈om, HL Brockman (eds.)Lipases. Elsevier Science Pub.,
London, pp. 329–364.
Goll DE et al. 1983. Role of muscle proteinases in maintenance of
muscle integrity and mass.J Food Biochem7: 137–177.
Goransson A et al. 2002. Effect of electrical stimulation on the
activity of muscle exoproteases during beef aging.Food Sci Tech
Int8: 285–289.
Grossman S et al. 1988. Lipoxygenase in chicken muscle.J Agric
Food Chem36: 1268–1270.
Herrera-M ́endez CH et al. 2006. Meat aging: Reconsideration of
the current concept.Trends Food Sci Technol17: 394–405.
Hierro E et al. 1997. Contribution of microbial and meat endogenous
enzymes to the lipolysis of dry fermented sausages.J Agric Food
Chem45: 2989–2995.
Imanaka T et al. 1985. Positional specificity of lysosomal acid lipase
purified from rabbit liver.J Biochem98: 927–931
Jim ́enez-Colmenero J et al. 2010. Nutritional composition of
dry-cured ham and its role in a healthy diet.Meat Sci84:
585–593.
Klement JT et al. 1974. The effect of bacterial fermentation on
protein solubility in a sausage model system.J Food Sci39:
833–835.
Koohmaraie M. 1994. Muscle proteinases and meat aging.Meat Sci
36: 93–104.
Koohmaraie M et al. 1987. Effect of postmortem storage on Ca^2 +-
dependent proteases, their inhibitor and myofibril fragmentation.
Meat Sci19: 187–196.
Ludemann V et al. 2004. Determination of growth characteristics
and lipolytic and proteolytic activities ofPenicilliumstrains iso-
lated from Argentinian salami.Int J Food Microbiol96: 13–18.
Marczy JS et al. 1995. Comparative study on the lipoxygenase
activities of some soybean cultivars.J Agric Food Chem43:
313–315.
Martin L et al. 1999. Changes in intramuscular lipids during ripening
of Iberian dry-cured ham.Meat Sci51: 129–134.
Matsukura U et al. 1981. Mode of degradation of myofibrillar pro-
teins by an endogenous protease, cathepsin L.Biochim Biophys
Acta662: 41–47.
McDonald JK, Barrett AJ (eds.). 1986.Mammalian proteases:
A glossary and bibliography, vol 2, Exopeptidases. Academic
Press, London.
Mikami M et al. 1987. Degradation of myofibrils from rabbit,
chicken and beef by cathepsin L and lysosomal lysates.Meat
Sci21: 81–87.
Miller CH et al. 1981. Specificity of lipoprotein lipase and hepatic li-
pase towards monoacylglycerols varying in the acyl composition.
Biochim Biophys Acta665: 385–392.

Molly K et al. 1997. The importance of meat enzymes in ripening
and flavor generation in dry fermented sausages. First results of
a European project.Food Chem54: 539–545.
Monin G et al. 1997. Chemical and structural changes in dry-cured
hams (Bayonne hams) during processing and effects of the de-
hairing technique.Meat Sci47: 29–47.
Montel MC et al. 1993. Effects of starter cultures on the biochemical
characteristics of French dry sausages.Meat Sci35: 229–240.
Mora L et al. 2009a. Naturally generated small peptides derived
from myofibrillar proteins in serrano dry-Cured Ham.J Agric
Food Chem57: 3228–3234
Mora L et al. 2009b. The degradation of creatin kinase in dry-Cured
Ham.J Agric Food Chem57: 8982–8988.
Motilva MJ, Toldra F. 1993. Effect of curing agents and water ́
activity on pork muscle and adipose subcutaneous tissue lipolytic
activity.Z Lebensm Unters Forsch196: 228–231.
Motilva MJ et al. 1992. Assay of lipase and esterase activities in
fresh pork meat and dry-cured ham.Z Lebensm Unters Forsch
195: 446–450.
Motilva MJ et al. 1993a. Subcutaneous adipose tissue lipoly-
sis in the processing of dry-cured ham.J Food Biochem16:
323–335.
Motilva MJ et al. 1993b. Muscle lipolysis phenomena in the pro-
cessing of dry-cured ham.Food Chem48: 121–125.
Navarro JL et al. 1997. Lipolysis in dry-cured sausages as affected
by processing conditions.Meat Sci45: 161–168.
Negre AE et al. 1985. New fluorimetric assay of lysosomal
acid lipase and its application to the diagnosis of Wolman
and cholesteryl ester storage diseases.Clin Chim Acta149:
81–88.
Okitani A et al. 1981. Characterization of hydrolase H, a new muscle
protease possessing aminoendopeptidase activity.Eur J Biochem
115: 269–274.
Ordo ̃nez JA et al. 1999. Changes in the components of dry-
fermented sausages during ripening.Crit Rev Food Sci Nutr39:
329–367.
Ouali A. 1991. Sensory quality of meat as affected by muscle bio-
chemistry and modern technologies. In: LO Fiems, BG Cottyn,
(eds.)Animal Biotechnology and the Quality of Meat Production.
Elsevier Science Pub., B.V., Amsterdam, pp. 85–105.
Roseiro LC et al. 2010 Effect of processing on proteolysis and bio-
genic amines formation in a Portuguese traditional dry-fermented
ripened sausage Chouric ̧o Grosso Estremoz e Borba PGI.Meat
Sci84: 172–179.
Rosell CM, Toldr ́a F. 1996. Effect of curing agents on m-calpain
activity throughout the curing process.Z Lebensm Unters Forchs
203: 320–325.
Sanz Y et al. 2002. Role of muscle and bacterial exopeptidases in
meat fermentation. In: F Toldra (ed.) ́ Research Advances in the
Quality of Meat and Meat Products. Research Signpost, Trivan-
drum, pp. 143–155
Schwartz WN, Bird JWC. 1977. Degradation of myofibrillar pro-
teins by cathepsins B and D.Biochem J167: 811–820.
Sentandreu MA, Toldr ́a F. 2002. Dipeptidylpeptidase activities
along the processing of Serrano dry-cured ham.Eur Food Res
Technol213: 83–87.
Sentandreu MA et al. 2002. Role of muscle endopeptidases and
their inhibitors in meat tenderness.Trends Food Sci Technol13:
398–419.
Free download pdf